Fromage Fort
- Total Time
- 10 minutes
- Prep Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3 to 4garlic cloves, peeled
- 1pound leftover pieces of cheese, a combination of as many hard and soft varieties as you desire (like Brie, cheddar, Swiss, bleu, mozzarella or goat), trimmed to remove surface dryness and mold (see note)
- ½cup dry white wine or vegetable broth or a mixture of both
- 1teaspoon freshly ground black pepper
- Salt, if needed
Nutritional analysis per serving (2 servings)
115 calories; 5 grams fat; 3 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 4 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 4 grams protein; 184 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the peeled garlic in the bowl of a food processor and process for a few seconds, until coarsely chopped. Add the cheese, white wine (or broth), pepper, and salt (if needed) and process for 30 to 45 seconds, until the mixture is soft and creamy but not too smooth. Place in a crock, cover with plastic wrap and refrigerate until ready to use.
- If you use only unsalted cheese or a large amount of unsalted farmer's cheese, for example, you may want to add a little salt. Usually, cheese is salty enough so additional salt is not necessary.
Private Notes
Comments
While living in France, I Iearned to smooth the mixture out both in texture and in flavor with the addition of butter--about four tablespoons per pound of cheese. We also used an eau-de vie in place of white wine. Kirsch elevates Fromage Fort to the sublime.
Being an opera flutist currently moonlighting (sunrising?) at a microdairy, my challenge is two-fold:
1) Bring a clever hors d'oeuvre to the show that...
2) ...uses my limitless supply of market cheese samples.
Answer? Fromage fort stuffed cherry tomatoes, quickly broiled (or not). Alternative: stuffed dates!
If using mostly hard cheese, and want a slightly smoother puree: soak the chopped cheese in the wine a bit first and/or add a lump of butter.
This is a wonderful thing and accommodates many variations. I agree with John McCutchen below (and the recipe tip) that salt isn't needed with most cheeses. If you do want to add some, that is easy to after everything has rested.
A wonderful recipe. Like others, I made a slight variation: I used dry white vermouth, and a little Madera instead of wine, which added a lovely taste, and also a small amount of coriander. I gave it away as Christmas presents to appreciative friends.
Like others I made a few variations on this lovely theme: dry white vermouth instead of white wine, and a little Madeira added good flavor. Having all the garlics was a good idea, and at the end, I put in a half a teaspoon of coriander. I gave it as Christmas presents to appreciative friends.
The hardest part is accumulating "leftover" cheese!! Kept a ziplock in the freezer, and popped ends, etc. in as available. Ended up with 1/2 lb, so did 1/2 a recipe. Used garlic powder instead of fresh garlic as we have a household member who can't eat fresh. Still pretty darn good. Next time, will add some butter as suggested.
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